CULINARY ARTS II by Y7Nkt3s

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									                      CULINARY ARTS II
                         SYLLABUS
                          2011-2012
                  Timothy M. Michitsch CEC, CCE, AAC
                 Lorain County JVS 440-774-1051 extension 2340
                        School e-mail tmichitsch@lcjvs.net
                      Home e-mail timothymichael@cox.net



Text: Oncooking Fourth Edition, Labensky and Hause
      Foundations of Restaurant Management & Culinary Arts, NRA
      Nutrition for Foodservice and Culinary Professionals, NRAEF
      Manage First, Controlling Food Service Costs, NRAEF
      Culinary Math Essentials, The Culinary Institute of America
      Food and Beverage Service, Axler and Litrides

Tool: Knife Kit, Pocket Thermometer, Pocket Notepad, Pen, Black Sharpie
      Marker, 3 inch Binder with 10 divider sections and paper

Kitchen Uniform: White Chef Coat, Chef Pants, White Apron, and Cloth
                 Chef Hat (two of each will be provided through program
                 Fees)

Dining Room Uniform: White Dress Shirt, White T-Shirt, Black Dress
                         Pants, Black Socks, Black Shoes, Black Belt, and
                         Apron (All students must have by September 30,
                         2010)
* Black Leather, non-skid work shoes are required in Lab. No Tennis Shoes

National Certifications: Upon completion of the two year program the
student will have the opportunity to receive 5 national certifications. The
student will also benefit from the various articulation agreements that the
culinary academy has with post secondary schools throughout the United
States.
   1. National Restaurant Association Servsafe Sanitation Certification
   2. National Restaurant Association Nutrition Certification
   3. National Restaurant Association Manage First Certification
   4. National Restaurant Association ProStart Certification
   5. American Culinary Federation Secondary Certification

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Culinary Competition Guidelines:
   Students must be passing all classes.
   Students will abide by the Lorain County JVS handbook.
   Students will be required to practice after school hours.
   Students will be required to purchase additional uniforms for the
     actual competition.
   Students will not be permitted to use their cell phone during practice.
   Students will be required to place their cell phone in the chef’s office
     until practice and clean up is completed.
   Parents/Guardians should call the school (440-774-1051 ext. 2340) if
     they need to be in contact with their child during or after school.


                        COURSE DESCRIPTION

The Culinary Arts program provides an opportunity to really understand
food. From the preparation of stocks and sauces to the creation of
international and new world cuisine, students will learn a variety of cooking,
baking skills and techniques through hands-on instruction. Nutritional,
health and safety requirements in food handling are heavily emphasized.



                         COURSE OBJECTIVES

   1. To develop and refine the skills, knowledge, and attitudes the students
      will need as young professionals to enter the foodservice industry.
   2. The student will receive information on the use and care of
      equipment, safety and sanitation, preparation and serving of quality
      food, and develop attitudes and skills necessary to achieve success in
      the foodservice industry.
   3. The student will gain valuable experience in the operation and
      management of a full service restaurant.
   4. Students will be rotated through the various job stations in the
      restaurant. This will include the front and back of the house.




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                       STUDENT OBJECTIVES

1. Perform the duties and skills of all job stations.
2. Complete all written assignments.
3. List, perform and observe all safety rules pertaining to the production
   and serving of quality foods.
4. Read and prepare standardized, commercial and experimental recipes.
5. Convert and cost recipes to specified amounts.
6. Become versed in the rules of Foodservice Safety and Sanitation, as
   outlined by local and state health departments and the National
   Restaurant Association.
7. Define and understand culinary terminology.
8. Understand and evaluate all phases of the foodservice operation.
9. Demonstrate the proper use, care and maintenance of tools and
   equipment.
10.Exhibit the skills and personal behavior desirable for
   employment/post-secondary education.
11.Identify Post-secondary opportunities and various employment
   opportunities.
12.Continue education through work experience, post-secondary
   education and membership in a professional organization.

                     COURSE REQUIREMENTS

1. Culinary Arts students will look and act professional at all times.
2. Students will respect their parents/guardians, fellow classmates,
   academy teachers and LCJVS faculty and administration.
3. Students will come to class on time, in a clean appropriate fitted
   uniform and prepared to learn and work as a team.
4. Students will be expected to have a positive attitude and tolerance for
   others in order to promote a productive learning environment.
5. Students will be prepared for their job station/any other lab
   assignment.
6. Students are to practice professional hygiene:
    Shower daily, brush teeth and use deodorant
    Clean shaven and proper hair control
    No nail polish
    No jewelry (earrings, face piercings, nose piercings, tongue
      piercings, etc…)

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    No make-up
7. Attendance: Five or more days absent from school (excused or
   unexcused) will result in an automatic failure for the grading period.
   Exceptions will be made on an individual basis for students pertaining
   to health/hospitalization. Doctors and Dentists appointments should be
   made after school hours.
8. Students will have the opportunity to receive partial credit for their
   absence by turning in a three page typed report on a food related topic
   (students will have one day for each day absent to turn in the report)
   and makeup the missed hours after school (example; work a school
   banquet in the evening).
9. All assignments must have students name and number written in the
   upper right hand corner.
10.LCJVS grading scale is:
        90-100% = A
        80-89% = B
        70-79% = C
        60-69% = D
        0-59% = Failing
11.Students will have the privilege to use a locker and locker room
   within the academy. Students can lose this privilege at any time if
   they do not conduct themselves in a professional manner.
12.Culinary Arts is not responsible for lost or stolen items. All personal
   items should be locked in the students’ locker. Students are not to
   share their lockers or locker combinations with other students.
13.Culinary Arts students are considered adults and therefore responsible
   for their actions.
14.Students should eat a healthy breakfast to maximize their education.
15.Students will eat lunch when the restaurant is closed and the labs are
   cleaned.
16.Students will follow and abide by the Lorain County JVS handbook.
17.Students are required to have their school ID and Agenda at all times.
18.Students must participate and complete the final exam and pass the
   program to be included in the end of year activities provided by the
   Culinary Academy.




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              CULINARY ARTS II CURRICULUM

                             Week 1
            August 30- September 2, 2011 (20 hours)
             Purchasing and Product Identification
 Academy Kickoff and Class Orientation
 Identify and Demonstrate Equipment, Industry fieldtrips and
  Teambuilding activities
 Identify and handle various fresh, frozen, canned, dry ingredients,
  and sundry items.


                               Week 2 & 3
                          September 6-16, 2011
           International Cuisine, Starch Cookery (20 hours)
                    Meat and Fish Cutting (5 hours)
   Restaurant Orientation; Job descriptions, Station inventories/prep
    lists, Station diagrams and Recipes
   Potatoes, Grains and Pasta (Oncooking textbook chapter 22)
        1. Starch cookery; Rice pilaf, Risotto, Spaetzles, Mashed
            potatoes, Polenta, Baked potato, Angel hair and Penne pasta
        2. Read and take notes on chapter.
        3. Answer questions on page 802 (questions must be written first)
        4. Complete workbook assignments.
        5. Chapter test.
   Meat cutting demonstration; Students participate
   Fish cutting demonstration; Students participate




                                  5
                             Week 4 & 5
                September 19-September 30, 2011
 Essentials of D.R. Service/Advanced D.R. Procedures (30 hours)
Fundamentals of Food Service Production and Plate Presentations
 Dining Room Service (Food and Beverage Service)
     1. The Art of Service; Students will role-play to perfect
         professional service.
     2. Learn how to use the POS system.
     3. Complete various assignments.
     4. Work as a team on group projects.
     5. Practical exam
     6. Chapter test
 Plate Presentation (Oncooking textbook chapter 35)
     1. Prepare menu items following standardized recipes.
     2. Menu presentation and tasting
     3. Read and take notes on chapter.
     4. Answer questions on page 1308.
     5. Complete workbook assignments.
     6. Chapter test.



                           Week 6 & 7
                       October 3-14, 2011
             Advanced Patisserie/Dessert (25 hours)
 Desserts and Baked Goods (Foundations Level 2 Chapter 8)
   1. Plan and Prepare dessert project.
   2. Prepare menu items.
   3. Read and take notes on the chapter.
   4. Answer review questions on page 512, 522, 531, 541, 550, and
      561 in the textbook.
   5. Define all terms in bold.
   6. Complete workbook assignments.
   7. Chapter test.




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                            Week 8 & 9
                        October 17-28, 2011
     Meat Cutting/New World Cuisine (10 hours/15 hours)
 Meat, Poultry, and Seafood (Foundations Level 2 Chapter 6)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer review questions on page 377 in the textbook.
  4. Define all terms in bold.
  5. Complete workbook assignments.
  6. Chapter test.


                           Week 10 & 11
                  October 31-November 11, 2011
     Meat Cutting/New World Cuisine (10 hours/15 hours)
 Meat, Poultry, and Seafood (Foundations Level 2 Chapter 6)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer review questions on page 393 in the textbook.
  4. Define all terms in bold.
  5. Complete workbook assignments.
  6. Chapter test.


                           Week 12 & 14
                  November 14-December 2, 2011
     Meat Cutting/New World Cuisine (10 hours/15 hours)
 Meat, Poultry, Seafood, and Charcuterie (Foundations Level 2
  Chapter 6)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer review questions on page 413 and 420 in the textbook.
  4. Define all terms in bold.
  5. Complete workbook assignments.
  6. Chapter test.

                            Week 13

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                   November 21 and 22, 2011
                     College Career Days

                           Week 15 & 16
                       December 5-16, 2011
 Essentials of D.R. Service/Advanced D.R. Procedures (10 hours)
     Post-Secondary Options Project Due February 9, 2012
               Purchasing and Inventory (15 hours)
 Purchasing and Inventory (Foundations Level 2 Chapter 5)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer review questions on page 304, 323, and 341 in the
     textbook.
  4. Define all terms in bold.
  5. Complete workbook assignments.
  6. Chapter test.
                              Week 17
                       December 19-21, 2011
                      Clean Lab and Bowling

                           Week 18 & 19
                        January 4-13, 2012
     Post-Secondary Options Project Due February 9, 2012
                   Global Cuisine 1: (25 hours)
 The Americas (Foundations Level 2 Chapter 10)
   1. Prepare menu items.
   2. Read and take notes on the chapter.
   3. Answer review questions on page 660 in the textbook.
   4. Define all terms in bold.
   5. Complete workbook assignments.
   6. Chapter test.

                         Week 20 & 21
                      January 16-27, 2012
     Post-Secondary Options Project Due February 9, 2012
                  Global Cuisine 1: (25 hours)
 The Americas (Foundations Level 2 Chapter 10)
   1. Prepare menu items.
   2. Read and take notes on the chapter.
   3. Answer review questions on page 672 and 684 in the textbook.

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    4. Define all terms in bold.
    5. Complete workbook assignments.
    6. Chapter test.

                           Week 22 & 23
                   January 30-February 10, 2012
     Post-Secondary Options Project Due February 9, 2012
                    Global Cuisine 2: (25 hours)
 Europe, the Mediterranean (Foundations Level 2 Chapter 11)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer questions on page 709 and 723 in the textbook.
  4. Define all terms in bold.
  5. Complete workbook assignments.
  6. Chapter test.



                           Week 24 & 25
                       February 13-24, 2012
                   Global Cuisine 2: (25 hours)
 Middle East and Asia (Foundations Level 2 Chapter 11)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer questions on page 736 and 752 in the textbook.
  4. Define all terms in bold.
  5. Complete workbook assignments.
  6. Chapter test.



                           Week 26 & 27
                   February 27-March 9, 2012
               Advanced Garde Manger (25 hours)
 Charcuterie (Oncooking textbook chapter 27)
  1. Prepare Pates, terrines and galantines
  2. Read and take notes on the chapter.
  3. Answer questions on page 1009 in the textbook.
  4. Complete workbook assignments.
  5. Chapter test.

                                9
                          Week 28 & 29
                       March 12-23, 2012
             Advanced Patisserie/Dessert (25 hours)
 Custards, Creams, Frozen Desserts and Dessert Sauces (Oncooking
  textbook chapter 34)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer questions on page 1279 in the textbook.
  4. Complete workbook assignments.
  5. Chapter test.


                           Week 30 & 31
                      March 26-April 5, 2012
                   Buffet Presentation (25 hours)
 Buffets (Oncooking textbook Chapter 36)
  1. Prepare menu items.
  2. Read and take notes on the chapter.
  3. Answer questions on page 1328 in the textbook.
  4. Complete workbook assignments.
  5. Chapter test.


                          Week 32 & 33
                        April 16-27, 2012
 Review and practice for the final exam
 Clean and organize lab


                            Final Exam
                       April 30-May 11, 2012
            The final exam will consist of three sections.
               1. Research project
               2. Practical Exam
               3. Cleanup

                       Kitchen Appreciation


                                 10
                              May 14-23, 2012
    Clean and organize lab


Note: Depending on weather and special projects the dates of the above
lessons may change slightly.


I have read and agree to follow the Culinary Arts Syllabus to help promote a
positive educational environment within the culinary academy.


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